Guess what!? This is my 100th post!! And even better? It’s Oatmeal Cookie Day! Hooray!
Such a soft cookie, it’s one of my favorites from the cookie platters provided at work presentations. But instead of just settling for a regular oatmeal raisin cookie, why not take it a step further and stuff it with cream cheese? And while we’re at it, how about Raisinets instead of plain raisins? Cause I think that sounds great and you know what? It is! This might be one of my new favorite cookie recipes.
8 oz cream cheese, softened (used Neufchatel)
4 Tbsp sugar
2 tsp vanilla extract
1 cup butter, softened
1-1/2 cups dark brown sugar, packed
1/2 cup granulated sugar
1 tsp vanilla extract
1-3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1-1/2 tsp cinnamon
1/4 tsp nutmeg
3 cups rolled oats
1 cup raisinets
1 cup chopped walnuts (optional)
- Add the filling ingredients to a medium bowl and mix well. Let the mixture cool and solidify in the refrigerator until ready for it.
- Preheat oven to 375 degrees.
- In a large bowl beat butter, brown sugar, granulated sugar, eggs and vanilla with a hand held mixer until well blended. In a medium bowl combine flour, baking soda, salt, cinnamon and nutmeg. Add dry ingredients to butter mixture, stirring until just combined.
- Fold in rolled oats, raisinets and walnuts (if desired). Shape dough into balls—about 2 tablespoons each.
- Remove the filling mixture from the refrigerator and stuff each dough ball with 1 teaspoon of the mixture. Place about 2 inches apart onto a silpat-lined cookie sheet.
- Bake for 8-10 minutes or until edges are lightly browned. Cool 2 minutes and remove to wire rack to cool completely.